The story
Just outside Lyon, in the quiet village of Collonges-au-Mont-d'Or, the Restaurant Paul Bocuse continues a legacy that began in 1924. This is the Auberge du Pont de Collonges, a place where the spirit of Monsieur Paul himself remains vivid. "Convier quelqu’un, c‘est se charger de son bonheur pendant tout le temps qu’il est sous votre toit," he would say, and that philosophy of guest happiness still guides every detail.
The restaurant is a Michelin-recommended address in Lyon, a recognition that speaks to its unwavering commitment to excellence. But this is not a museum to a bygone era. The team, led by Vincent Le Roux, a third-generation member of the Bocuse family, has embraced a dynamic "tradition in motion." They have reinvented the spaces and the cuisine while holding fast to the values that made this house a legend.
The kitchen is in the hands of an extraordinary crew: chefs Gilles Reinhardt and Olivier Couvin, both Meilleurs Ouvriers de France, alongside Benoît Charvet, a world champion pastry chef. Together, they navigate the delicate alchemy between innovation and tradition, transforming the finest raw ingredients into dishes that feel both timeless and fresh. The result is a cuisine that respects its heritage while looking forward.
The dining room itself has been transformed into a luminous, welcoming space. Warm beige leather, marble floors, and delicate white orchids create an atmosphere that is both refined and comfortable. It feels like a family home, one filled with beautiful memories and the promise of more to come. Whether you are celebrating a milestone or simply seeking an exceptional meal, the experience here is one of pure celebration—of the moment, of the company, and of life itself.
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